A Friday Chat with Colin Layfield, Executive Chef at St Pancras Brasserie & Champagne Bar

Chef Colin Layfield has been with Searcys for over five years, heading up the kitchen at the iconic brasserie and champagne bar in St Pancras station. Located along the concourse of the grand Victorian station, its’ Champagne Bar is the longest Champagne bar in Europe, and a stunning Art Deco-style Brasserie is a bustling restaurant serving seasonal British cuisine. The venue also has a dedicated Champagne School, Colin works closely with the sommelier team to create dishes to match some of the finest Champagne and English sparkling wines, with its first series of masterclasses launched this summer.

Colin, tell us a bit about yourself and your career? 

I’m the Executive Chef at Searcys St Pancras Brasserie and Champagne Bar. I joined Searcys 5 years ago, and before that, I worked at some top restaurants and hotels in London – the Four Seasons Hotel, Bistro Bruno and L’Odeon all with Bruno Loubet, and other places such as Petit Blanc Brasserie with Raymond Blanc. I have a family of 3 boys, and I enjoy football, golf and entertaining. I’ve loved cooking since childhood when I worked in my granny’s kitchen making jam tarts and rock cakes.

Who is your culinary inspiration – a chef or cuisine?

Tom Atkiens. As I mentioned though I’ve had amazing opportunities to have worked for Raymond Blanc, Bruno Loubet, and also Anthony Demetre, so I’m very influenced by classic French cooking with a modern twist. The best meal I’ve ever had in my life was at The Fat Duck, Heston Blumenthal’s restaurant in Bray.

What are your favourite ingredients?

I think they’re all around in the spring and summer when you have so much choice of things like asparagus, morels, baby vegetables… and then I love working with game. A dream dish to serve in my restaurant would be Cote de Boeuf, carved at the table in front of guests.

Champagne or wine? What do you prefer with your meal?

All of them! I adore a glass of Champagne or a crisp glass of white wine with fish or chicken, and then I’d go for Cloudy Bay and full red wine with my red meat.

Tell us your three favourite things about the venue you work at?

We’ve got a great kitchen, a stunning venue, and every day is a different challenge that keeps me on my toes.

What is your favourite dish to prepare at St Pancras?

It’s the octopus carpaccio with melons, spiced avocado, salt and pepper squid.

What is your favourite meal of the day and why?

Breakfast! It keeps you focused for the day ahead.

Did you have to adapt to events/restaurants in post-COVID? What changes or innovations have you introduced?

Yes, of course. The main thing we have done is to simplify the menu to cater for all clients.

What about the customers? What is the most popular menu at your venue and why?

This is probably the snack menu in the Champagne Bar. It’s really popular with people who are shopping and travelling, who want to pop in for a quick bite to eat. And also the a-la-carte in the restaurant, which is really popular for a more relaxed dining experience. We’ve also got a Staycation afternoon tea menu served in a suitcase and comes with freshly baked cakes and goodies and Veuve Clicquot Champagne.

What has been your most unusual customer request?

Recently someone who ordered a vegan burger asked if we had any non-vegan mayonnaise to go with that.

What are you working on at the moment?

I’m busy planning a new a la carte menu for autumn.